Easy Blueberry Muffins

Fresh and light, Blueberry muffins are a breakfast staple.

Ingredients:

1 ½ cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
⅓ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 to 1 ¼ cups fresh or frozen blueberries
1 tablespoon flour (to toss with blueberries so they don’t sink)

Directions:

1. Preheat oven to 400°F (205°C).

2. Line a muffin tin with wrappers or grease a loaf pan.

3. In a medium bowl, mix together flour, sugar, baking powder and salt

4. In another bowl, combine, egg, milk, oil (or melted butter), and vanilla. Whisk until smooth.

5. Pour the wet ingredients into the dry ingredients and stir gently. Don’t overmix. The batter should be slightly lumpy.

6. Add blueberries. If using frozen blueberries, don’t thaw. Toss blueberries with 1 tablespoon flour to help prevent sinking.

7. Fold them into the batter gently. For muffins: Fill each muffin cup about ¾ full. For a loaf, pour batter into a greased 9x5 loaf pan.

8. Muffins- Bake 18–22 minutes, or until golden and a toothpick comes out clean.

9. Loaves: Bake 50–60 minutes, tenting with foil halfway if the top browns too fast. Toothpick should come out clean (a few moist crumbs are OK).

10. Let muffins cool 5–10 minutes, loaf about 20 minutes before removing from the pan.